Blueberry Cheesecake

Blueberry cheesecake with a buttery graham cracker crust, a creamy filling swirled with fresh blueberries, and a vibrant blueberry topping for a perfect balance of sweet and tangy flavors.

This decadent blueberry cheesecake begins with a buttery graham cracker crust, baked to golden perfection. The rich and creamy filling is made with smooth cream cheese, sour cream, and heavy cream, and delicately folded with fresh or frozen blueberries for a burst of flavor in every bite. After baking, it’s topped with a vibrant, homemade blueberry compote made with fresh berries, sugar, and a touch of lemon for a hint of tang. Chilled to set, this cheesecake offers a perfect balance of sweet, creamy, and fruity, making it an irresistible dessert for any occasion.

Servings

12

Prep Time

30 minutes

Cook Time

60-70 minutes
+ 60 minutes cool
+ 4 hours to overnight chill

Total Time

6-12 hours

For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
2 cups fresh or frozen blueberries

For the Blueberry Topping
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

Preparation

  • Preheat the oven.
  • Crush the graham crackers into fine crumbs if not already prepared.
  • Melt the butter for the crust.
  • Soften the cream cheese to room temperature.
  • Rinse and sort the blueberries if using fresh.
  • Lightly grease a springform pan and place it on a baking sheet.

Cooking

  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly coated. Press firmly into the bottom of the pan to form the crust. Bake briefly, then set aside to cool.
  • In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla and mix well.
  • Add the eggs one at a time, mixing after each. Stir in the sour cream and heavy cream until fully combined.
  • Gently fold in the blueberries.
  • Pour the filling over the cooled crust and smooth the top. Bake until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool gradually inside with the door slightly open. Then cool completely at room temperature before chilling in the refrigerator.
  • For the topping, cook the blueberries with sugar and lemon juice until they release juices. Stir in the cornstarch slurry and simmer until thickened. Let cool completely.

Serving

  • Once fully chilled, spread the blueberry topping over the cheesecake.
  • Remove the springform ring and slice with a clean, warm knife.
  • Serve cold for the best texture and flavor.